Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Place the broccoli, butternut squash, carrot, and chickpeas on a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper.
Toss the vegetables and chickpeas until they are evenly coated with the oil and spices.
Spread everything out in an even layer and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Make the Maple Dijon Tahini Dressing:
In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, and lemon juice until smooth.
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Season with salt and pepper to taste.
Assemble the Bowl:
Once the vegetables and chickpeas are roasted, divide them into bowls.
Drizzle the Maple Dijon Tahini Dressing over the top of the roasted vegetables and chickpeas.
Garnish with fresh chopped parsley if desired.